Originally published January 17, 2012 at 3:00 PM | Page modified January 18, 2012 at 8:19 AM
Mustard is about to get its moment
We may learn a lot about mustard in 2012.
Mustard in its many forms — from condiment to vegetable, spice to cooking oil — is about to get its moment. Heat is hot, and this multifarious member of the cabbage family represents a vast, underexplored source of culinary heat. Look for sharp, peppery Indian mustard oil, spicy-salty Sichuanese pickled mustard greens and pungent-sweet Italian fruit mustards. We're all about to learn that this genuinely global ingredient is much more than a hot-dog condiment.
In 2012, condiment mustard will be made from scratch (it's so easy) by more home cooks and chefs, mustard seeds will be pickled and scattered over all things rich and porky; mustard oil will move beyond Indian (and Korean and Chinese) kitchens, becoming a common cooking and seasoning oil (it makes a great salad dressing); and the greens, so healthy and so long neglected, will be this year's kale.
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